Vegetable Fried Rice

Friday, January 4, 2019

One of our favorite things to do as a family is going out to eat dinner. If Kyle had his choice, we would eat at Panda Express every night of the week. I love their fried rice, and hardly ever make it at home, so it was a fun treat for everyone when we had this for dinner the other day. It's been funny to see how the kids respond to all the new plant based recipes that we've been trying lately. They both loved this one, and then Kyle asked for a glass of almond milk instead of regular milk (which we do still keep in the house because I don't necessarily want the kids to be vegan and want them to have their "normal" foods too), and then after trying the almond milk he said, "can I have this on my cereal in the morning?". He's fun. I love him. So needless to say, week one of plant based meals has been going pretty well.

Ingredients:

2 cups cooked white rice

2 tbsp. vegetable oil, divided

1 small onion, finely chopped

1 medium carrot, peeled and cut into small dice

2 scallions, thinly sliced

2 medium cloves garlic, minced

1 tbsp. soy sauce
Salt

1 tbsp. toasted sesame oil

Ground white pepper

1 large egg

4 oz. frozen peas

Directions:

Heat ½ tbsp. vegetable oil in a large wok over
high heat until smoking.

Add half of rice and cook, stirring and tossing.

Return all the rice to the wok and press it up
the sides, leaving a space in the middle. Add ½
tablespoon oil to the space. Add onion, carrot,
scallions, and garlic and cook, stirring gently,
until lightly softened and fragrant, about 1
minute. Toss with rice to combine. Add soy
sauce and sesame oil and toss to coat. Season
to taste with salt and white pepper.

Push rice to the side of the wok and add
remaining 1/2 tablespoon oil.

Break the egg into the oil and season with a
little salt.

Use a spatula to scramble the egg, toss the egg
and the rice together.

Add frozen peas and continue to toss and stir
until peas are thawed and every grain of rice is
separated.